Abstract
The characteristic aroma and flavor of cooked meat is derived from reactions which occur during cooking. The Maillard reaction is particularly important for the formation of a range of furanthiols and disulfides which possess distinctive ‘meaty, roasted’ odors and very low odor thresholds. Studies have been conducted in which natural precursors are added to raw homogenised meat and the effect on the sensory attributes and volatile products of the flavor-forming reactions assessed. These investigations provide an indication of which of the many possible flavor precursors in raw meat may be limiting for flavor formation
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Farmer, L.J., Hagan, T.D.J., Paraskevas, O. (1999). Role of Selected Precursors in Meat Flavor Formation. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_11
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DOI: https://doi.org/10.1007/978-1-4615-4731-0_11
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